Shrimp Tacos with Mango Slaw

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A half-used bag of frozen shrimp and one ripe mango sitting on the counter before it went bad are what put shrimp tacos with mango slaw into our regular dinner lineup. The mango slaw takes about five minutes to mix, and I always build it first so it softens slightly by the time the shrimp are done, which keeps it from tasting sharp and underdressed. Shrimp go fast in a hot skillet, six minutes total, but only if you pat them completely dry after thawing or they steam instead of sear and turn rubbery. With seven people eating, I double the slaw and set out extra lime wedges, because every single one of my kids squeezes more lime over their tacos than I expect.

Why you will love this

• The shrimp cook in 6 minutes flat, which makes this one of the fastest complete dinners in regular rotation at our house.
• Frozen shrimp thawed under cold water work just as well as fresh, so you can keep the ingredients stocked without planning ahead.
• The mango slaw requires zero cooking and can be made up to four hours before dinner.
• Corn tortillas make this naturally gluten-free with no substitutions needed.
• The chili-cumin spice blend on the shrimp gives the tacos real flavor without any heat that younger kids tend to reject.

Tips for success

• Dry the shrimp thoroughly before seasoning. Wet shrimp steam in the pan instead of searing, and you lose the slightly caramelized edges that make these good. Paper towels and a little patience go a long way.
• Watch the shape, not the clock. Pull the shrimp off the heat the moment each one curls into a C. If it curls all the way into an O, it is already overcooked and will be rubbery by the time it hits the tortilla.
• Do not crowd the pan. If your skillet is on the smaller side, cook the shrimp in two batches. A crowded pan drops the temperature and you end up with gray, steamed shrimp instead of pink and slightly charred ones.
• Make the slaw before you touch the shrimp. It only takes a few minutes and it genuinely tastes better after sitting for even five or ten minutes. Doing it last means you are rushing to build tacos while the shrimp sit cooling on the stove.

Common questions

• Can I use flour tortillas? Yes. Corn is traditional here and holds up better to the slaw, but flour tortillas work fine if that is what you have.
• What if I can not find ripe mango? Thawed frozen mango is a reliable backup and usually sweeter and cheaper than an out-of-season fresh one. Diced fresh pineapple or peach also works well in the slaw.
• Can I make this less spicy for kids? The chili powder gives color and mild warmth rather than real heat, but you can swap it for smoked paprika if someone at your table is sensitive to even mild spice.
• Do I need a specific skillet? A large stainless or cast iron skillet works best because both get hot enough to sear quickly. Nonstick pans tend to run cooler and you get less color on the shrimp.

Substitutions

For the slaw, pre-shredded coleslaw mix from a bag saves a few minutes and works fine in place of hand-shredded cabbage. If cilantro is a hard no at your table, just leave it out. The slaw still holds together without it. Fresh pineapple or peach can replace the mango when mangoes are not in season or not ripe.

For the shrimp, medium shrimp work if large are not available, just shorten the cook time by about 30 seconds per side and watch them closely. If you want to add a creamy element, a spoonful of Greek yogurt mixed with lime juice and a pinch of salt makes a simple drizzle that pairs well without needing a full sauce recipe.

Make-ahead and storage

The mango slaw can be made up to four hours ahead and kept covered in the refrigerator. The cabbage softens a little as it sits, but the flavor actually improves. You can also season the shrimp up to 30 minutes before cooking and keep them covered in the fridge until you are ready to heat the pan. Do not season them much earlier than that or the salt starts to draw moisture out and you are back to the steaming problem.

Leftover cooked shrimp and slaw should be stored separately in airtight containers and will keep for up to two days in the refrigerator. Reheat the shrimp in a skillet over medium heat for one to two minutes. The microwave makes them tough and a little rubbery, so skip it. The slaw will be softer the next day but still tastes good spooned over rice or tucked into a wrap if you have extra tortillas.

Brittany Stage

Shrimp Tacos with Mango Slaw

Chili-spiced shrimp cook in minutes and go straight into warm corn tortillas topped with a crisp, bright slaw of cabbage, mango, and lime. A fast, fresh weeknight dinner that feels like summer any time of year.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican-American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs large shrimp peeled and deveined, fresh or thawed from frozen, tails removed
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for cooking
• 8 whole corn tortillas 6-inch size, warmed
• 2 cups green cabbage finely shredded, about a quarter of a small head
• 1 cup ripe mango diced small, about 1 large mango or 1 cup thawed frozen mango
• 3 tbsp fresh lime juice from about 2 limes, plus lime wedges for serving
• 1 tsp honey
• 2 tbsp fresh cilantro chopped, plus extra for serving
• 1/4 tsp kosher salt for the slaw

Equipment

• large skillet
• mixing bowl
• cutting board
• sharp knife
• tongs or spatula

Method

 

1. If using frozen shrimp, place them in a colander and run cold water over them for 8 to 10 minutes until fully thawed. Pat the shrimp dry with paper towels. Dry shrimp sear instead of steam, so do not skip this. In a bowl, toss the shrimp with chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Set aside.
2. Make the mango slaw while the shrimp sits. In a medium bowl, combine the shredded cabbage, diced mango, lime juice, honey, cilantro, and salt. Toss everything together until well mixed. Taste and add a little more lime or honey if you want it brighter or a touch sweeter. Set aside. The slaw will soften slightly as it sits, which is fine.
3. Warm the corn tortillas. You can do this directly over a gas flame for about 30 seconds per side until they get a few char spots, or wrap them in a damp paper towel and microwave for 30 to 45 seconds. Keep them wrapped in a clean kitchen towel to stay warm and pliable while you cook the shrimp.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer. Do not crowd the pan. If your skillet is on the smaller side, cook in two batches. Cook for 2 minutes without touching them, then flip each shrimp with tongs. They should be pink and slightly curled on the first side. Cook for another 1 to 2 minutes until the second side is opaque and the shrimp are just cooked through. Pull them off the heat the moment they curl into a C shape. An O shape means overcooked.
5. Build the tacos right away. Set two warm tortillas on each plate. Add 3 to 4 shrimp per tortilla, then pile on a generous spoonful of mango slaw. Finish with a squeeze of lime and extra cilantro. Serve immediately while the shrimp are hot and the slaw is still crisp.

Notes

A drizzle of sriracha mayo (sriracha mixed with a little mayonnaise) over the top makes a great addition if you want a creamy, spicy finish.

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